Canela Bunuelos With Anise Syrup Recipes

CANELA BUñUELOS WITH ANISE SYRUP

Steps:

• In a large bowl stir together 1 1/4 cups of the flour, the yeast, and canela. In a small saucepan heat milk, granulated sugar, shortening, and salt just until warm (120°F to 130°F) and the shortening is almost melted, stirring constantly.
• Add the heated mixture to the flour mixture. Add egg. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat for 3 minutes on high speed. Using a wooden spoon, stir in enough of the remaining flour to make a soft dough (dough will still be slightly sticky to the touch). Place dough in a greased bowl; turn once to grease surface. Cover bowl. Chill dough for at least 3 hours or up to 24 hours.
• Turn out dough onto a lightly floured surface. Cover and let rest for 10 minutes. Roll dough into an 18x12-inch rectangle. Cut dough into thirty-six 3x2-inch rectangles. Cover and let rest for 30 minutes (dough will not be doubled).
• Preheat oven to 200°F. In a large deep saucepan or deep-fat fryer heat 2 inches of vegetable oil to 375°F. Fry dough rectangles, two or three at a time, in hot oil about 1 minute or until golden brown, turning once. Drain on paper towels. Keep buñuelos warm in oven while frying remaining dough rectangles. Serve warm. If desired, sprinkle with powdered sugar. Serve with Anise Syrup. Anise Syrup
• In a small saucepan melt butter over low heat. Add anise seed and canela stick and cook for 2 minutes. Stir in chopped piloncillo, granulated sugar, and whipping cream. Bring to boiling, stirring constantly. Remove from heat; stir in vanilla and orange extract. Strain mixture through a fine-mesh sieve, discarding solids. Stir orange peel into syrup and serve warm. Makes about 1-1/4 cups.

CANELA BUNUELOS WITH ANISE SYRUP

Steps:

• In a large bowl stir together 1-1/4 cups of the flour, the yeast, and canela. In a small saucepan heat milk, sugar, shortening, and salt just until warm (120°F to 130°F) and the shortening is almost melted, stirring constantly.
• Add the heated mixture to the flour mixture. Add egg. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat for 3 minutes on high speed. Using a wooden spoon, stir in enough of the remaining flour to make a soft dough (dough will still be slightly sticky to the touch). Place dough in a greased bowl; turn once to grease surface. Cover bowl and chill dough in the refrigerator for 3 to 24 hours.
• Turn out dough onto a lightly floured surface. Cover and let rest for 10 minutes. Roll dough into an 18x12-inch rectangle. Cut dough into thirty-six 3x2-inch rectangles. Cover and let rest for 30 minutes (dough will not be doubled).
• Preheat oven to 200°F. In a large, deep saucepan or deep-fat fryer heat 2 inches of vegetable oil to 375°F. Fry dough rectangles, two or three at a time, in hot oil for about 1 minute or until golden brown, turning once. Drain on paper towels. Keep buñuelos warm in oven while frying remaining dough rectangles. Serve warm. If desired, sprinkle with powdered sugar. Serve with Anise Syrup. Anise Syrup
• In a small saucepan melt butter over low heat. Add anise seed and canela stick and cook for 2 minutes. Stir in chopped piloncillo, granulated sugar, and whipping cream. Bring to boiling, stirring constantly. Remove from heat; stir in vanilla and orange extract. Strain mixture through a fine-mesh sieve, discarding solids. Stir orange peel into syrup and serve warm. Makes about 1-1/4 cups.

CUBAN BUñUELOS WITH ANISE SYRUP

Steps:

• Prepare the syrup: In a saucepan, combine 2 cups water, granulated sugar, star anise, cinnamon stick and lime peel, and bring to a boil over medium high, stirring to dissolve the sugar. Reduce heat to a simmer, then cook until the mixture is thin and syrupy, 15 to 20 minutes. Off the heat, add the fresh lime juice. Let the syrup cool while you make buñuelos.
• Make the buñuelos: To a medium or large heavy pot, add the yuca, boniato, malanga, ñame, salt and anise seeds and enough cold water to cover. Bring the water to a boil, then reduce to a simmer, cover and cook for 10 minutes. Add the calabaza and cook, covered, until all the vegetables are tender, but not mushy, 10 to 15 minutes more, then drain in a colander.
• While the vegetables are still warm, press the vegetables through a ricer or food mill onto a large lightly floured surface or bowl. Form the mixture into a big mound, then make a well in the center. Pour the eggs into the well and use your hands (it will be sticky) to fully combine. Sift 3 cups flour, 1 cup at a time, over the dough and knead after each addition until it forms a smooth, soft dough that holds together. Add 1 to 2 tablespoons more flour if needed for the dough to come together.
• Cut the dough into 14 equal pieces, and transfer to a clean work surface. Roll each piece into a 16-inch rope about 1/2-inch-thick. Moisten one end of the rope with a little water, shape it into a figure eight, then press the ends together. Transfer to a sheet pan lightly dusted with flour.
• In a 10-inch skillet, heat the canola oil over medium-high until it reaches 375 degrees. If you don't have a deep-fry thermometer, you can test the oil by dropping in a bit of dough. If the oil is hot enough, it will float to the top right away. Working in batches of 2 or 3 (don't crowd the pan), carefully add the buñuelos to the oil, and fry until they are golden brown, 2 to 3 minutes per side. Transfer to a plate lined with paper towels to drain excess oil. Spoon the syrup over the buñuelos and serve.